Method:
1. Tip the salmon into a food processor with the paste, ginger, soy and half of the coriander. Pulse until roughly minced.
2. Tip out the mix and shape into 4 burgers.
3. Heat the oil in a non-stick frying pan then fry the burgers for 4-5 minutes on each side, turning until crisp and cooked through.
4. Meanwhile, use a peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar, then toss through the remainder of the coriander leaves.
5. Serve with the burgers and lemon wedges.